APA (7th ed.) Citation

Glorieux, S., Goemaere, O., Steen, L., & Fraeye, I. (2017). Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics. Food technology and biotechnology, 55(3), 390-397. https://doi.org/10.17113/ftb.55.03.17.5089

Chicago Style (17th ed.) Citation

Glorieux, Seline, Olivier Goemaere, Liselot Steen, and Ilse Fraeye. "Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics." Food Technology and Biotechnology 55, no. 3 (2017): 390-397. https://doi.org/10.17113/ftb.55.03.17.5089.

MLA (9th ed.) Citation

Glorieux, Seline, et al. "Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics." Food Technology and Biotechnology, vol. 55, no. 3, 2017, pp. 390-397, https://doi.org/10.17113/ftb.55.03.17.5089.